Nutella Cookies

5 from 3 votes

A chewy chocolate chip cookie swirled with Nutella and covered in chocolate. Seriously indulgent.

Course Dessert

Cuisine Baking

Keyword hazelnut cookies, nutella cookies, nutella cookies recipe

Prep Time 20

Cook Time 12

Total Time 40

Servings

Calories 384

Sift the flour, salt, baking soda, and baking powder together into a large mixing bowl.
In a large mixing bowl. Beat the butter, brown sugar and granulated sugar in until fluffy.
Mix in the eggs one at a time, then add the vanilla.
Mix in the flour mixture and mix until combined.
Stir in the chocolate chips by hand.
Add the Nutella and fold it in just until it forms a marble effect.
Wrap the bowl with plastic wrap and refrigerate at least one hour (but it could be left overnight).
Preheat the oven to 375 degrees F/190C.
Drop a heaping tablespoonful of the dough (about 2 inches apart) onto a baking sheet lined with parchment/greaseproof paper or press a heaped tablespoon into a greased cookie mold pan as pictured.
Bake until the cookies are golden brown around the edges but soft in the middle, about 12 minutes.
Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
If using the cookie pan I used, let them cool completely in the pan before attempting to remove them.
Once the cookies have cooled, melt the chocolate chips in the microwave in 30-second intervals (mixing in between) until smooth.
If you used a pan like mine, dip each cookie into the melted chocolate and then place it on a cooling rack to set.
If you made drop cookies, you can spoon a teaspoon of the melted chocolate on each cookie and swirl it around the top of the cookie until it’s covered. Place on a cooling rack to set.

It’s always best to make your cookie mixture with room temperature ingredients. It ensures they blend better.
Using good quality chocolate of at least 54.5 % cocoa makes all the difference when baking.
When using Nutella make sure you stir it well, the oils tend to rise to the top of the jar and you want your spread to be at its best.
Make-Ahead & Freezing: This cookie dough can be made ahead and kept in the refrigerator for up to three days. Make sure it is at room temperature before you bake. Freeze the baked cookies (without the chocolate topping) for up to three months. Thaw thoroughly and top with melted chocolate when you are ready to serve.